National Creme Brûlée Day
Rich, creamy custard topped with a layer of crunchy caramelized sugar: try making your own creme brûlée or treat yourself to a dessert after a nice dinner out.
Drive dessert sales and restaurant reservations by positioning creme brûlée as an indulgent July treat—both DIY baking kits and fine-dining experiences.
- Share your homemade creme brûlée fail/win with the torch moment
- Restaurant spotlight: where to find the best creme brûlée in your city
- Creme brûlée recipe kit unboxing & taste test
- The history of burnt cream: from 1691 to your dessert plate
Crème Brûlée has been with us quite a long time, appearing first in a recipe book by one Francois Massialot in 1691. Known as the Cuisinier royal et bourgeois it held the first recorded recipe for this incredible treat, though when it was translated to English it became known as “Burnt Cream”, which is perhaps not an altogether unjust description of this confection. Oddly, for all that is deeply associated with France, and specifically with Paris, from 1740 to 1980 it appeared in not one French cookbook. Crème Brûlée came back onto the scene in a big way in the 1980’s, and became the “darling of the restaurant boom.”
National Creme Brûlée Day encourages you to indulge your own decadence, to hunt out recipes for this delicious treat or just restaurants that serve it and experience its luscious richness. Time has led to there being multiple versions you can try, from the traditional Crème Brûlée to crema catalana, a version of the treat from Catalan.
Traditionally served in ramekins, the dish looks like a small pie or tart, but once you crack that burnt sugar shell, it’s clear you’re enjoying something truly unique.